Creamy mushroom soup is the perfect antidote to a cold day. With earthy mushrooms, aromatic garlic, and fragrant thyme, this soup brings deep, savory flavor to every spoonful. Partially blended for a creamy yet rustic texture and finished with a touch of cream (or not—your choice), it’s a cozy, satisfying dish that’s both elegant and comforting. Whether you’re craving a light lunch or a hearty starter, this mushroom soup delivers every time.
Table of Contents
Why You’ll Love This Recipe
- Can be made with or without cream
- Packed with umami flavor
- Partially blended for a perfect texture
- Great for meal prep—stores and freezes well
- Naturally vegetarian and easily vegan-friendly
Ingredients
- 2 tbsp extra-virgin olive oil (plus more for serving)
- 2 tbsp unsalted butter
- 1 medium yellow onion, chopped
- ½ tsp sea salt
- Freshly ground black pepper, to taste
- 1 lb white button mushrooms, sliced
- 8 oz cremini mushrooms, sliced
- 2 garlic cloves, grated
- ¼ cup dry white wine
- 3 cups vegetable broth
- 1 tbsp tamari (or soy sauce)
- 1 tbsp fresh thyme leaves (plus more for garnish)
- ½ cup heavy cream or crème fraîche (optional)
- Chopped fresh parsley, for garnish
Instructions
- Sauté aromatics: Heat olive oil and butter in a large pot over medium heat. Add onion, salt, and pepper. Sauté for 2 minutes.
- Cook mushrooms in batches: Add half the mushrooms and cook for 5 minutes. Add remaining mushrooms and cook for another 5 minutes, until softened.
- Add flavor: Stir in garlic, then pour in wine, broth, tamari, and thyme. Cover and simmer for 15 minutes.
- Blend partially: Allow the soup to cool slightly. Transfer two-thirds to a blender and blend until smooth.
- Combine and finish: Stir blended soup back into the pot. Add cream (if using) and simmer 2 minutes to warm through.
- Serve: Ladle into bowls. Garnish with parsley, thyme, and a drizzle of olive oil or cream.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4
Nutrition Facts (Per Serving – Approximate)
- Calories: ~280
- Protein: ~6g
- Carbohydrates: ~14g
- Fat: ~22g
- Fiber: ~2g
- Sugar: ~4g
Tips & Variations
- Make it vegan: Use all olive oil and swap cream for canned coconut milk or cashew cream.
- Add-ins: Kale, spinach, or wild rice work well.
- Want a thicker soup? Blend all of it for a silky smooth texture.
- No wine? Use 1 tbsp white wine vinegar instead.
FAQs
Can I freeze creamy mushroom soup?
Yes! Let it cool, store in an airtight container, and freeze for up to 3 months.
What can I use instead of tamari?
Soy sauce or coconut aminos work well as substitutes.
Can I use other mushrooms?
Absolutely—shiitake, oyster, or porcini mushrooms add wonderful depth.
Is it better with or without cream?
With cream: richer, more classic. Without: deeper mushroom flavor and lighter texture. Both are great!
Creamy Mushroom Soup
Equipment
- – Large soup pot
- Blender or immersion blender
- Ladle
- – Cutting board & knife
Ingredients
- – 2 tbsp extra-virgin olive oil
- – 2 tbsp unsalted butter
- – 1 medium yellow onion chopped
- – ½ tsp sea salt
- – Black pepper to taste
- – 1 lb white button mushrooms sliced
- – 8 oz cremini mushrooms sliced
- – 2 garlic cloves grated
- – ¼ cup dry white wine
- – 3 cups vegetable broth
- – 1 tbsp tamari or soy sauce
- – 1 tbsp fresh thyme leaves
- – ½ cup heavy cream or crème fraîche optional
- – Fresh parsley & thyme for garnish
Instructions
- Heat oil & butter in a pot. Sauté onion, salt, and pepper for 2 mins.
- Add mushrooms in two batches. Cook each batch for 5 minutes.
- Stir in garlic, wine, broth, tamari, and thyme. Simmer for 15 minutes.
- Blend ⅔ of the soup. Stir back into the pot.
- Add cream (optional). Simmer 2 more minutes.
- Serve hot, garnished with herbs and olive oil.
Notes
Conclusion
This creamy mushroom soup is an easy yet elegant dish that suits just about any dietary preference. Creamy or dairy-free, chunky or blended, it’s adaptable, flavorful, and wonderfully satisfying. Add rustic bread or a side salad, and you’ve got the coziest meal of the season.